Orange Tea Cakes

I have been wanting to try out some of the beautiful baking tins I received for Christmas and decided on orange cakes for my inaugural foray into baking with them. I used my recipe for orange loaf topped with chocolate ganache, but skipped the ganache and instead, brushed the warm cakes with a glaze of orange juice and sugar. They were tasty little treats, though I lost some of the definition of the pan markings, so maybe a different batter would work better from that point of view. I also overfilled the little cups, but that is easily rectified.

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I always have cardamom pods around for making chai, so I like to grind my own for baking. It only takes as couple minutes to take the seeds out of the pods and crush them. I got this mortar and pestle at IKEA several years ago for a couple dollars. It works great, but you can just buy the ground spice if you prefer. I like inhaling the perfume the seeds give off as I grind them to smithereens 😉

1/2 cup butter
1 cup sugar
2 eggs
zest of one orange

1/8 tsp. ground cardamom (optional)
1 1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup milk

Cream butter and sugar. Add eggs one at a time, beating after each. Add orange rind. Add dry ingredients to butter alternately with milk. Bake at 350 degrees F for 15 minutes if using mini tins.

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These pans are slightly overfilled, as I found out.

Glaze: Remove cakes from baking tin. Brush rounded side of cakes with juice from 1/2 an orange mixed with 1/2 cup sugar. They absorb the orange-y sweetness and become little bombs of orange flavor. You can eat them warm, but we discovered the flavour improved if we let them cool.

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For those interested in the original 6″x3.5″ loaves, the recipe is the same, except the loaves are baked for 45 minutes. The ganache is below:

1 cup whipping cream
½ cup light corn syrup
6 ounces semisweet chocolate, shaved or chopped in small pieces
6 ounces bittersweet chocolate, shaved or chopped in small pieces
2 Tbsp. liqueur such as Amaretto or Triple Sec

Bring cream and corn syrup to simmer in a heavy pan. (do not boil). Remove from heat. All all chocolate and stir until melted and smooth. Add liqueur (if using) and stir to combine. Makes about 2 cups. Let cool enough that it still pours, but holds its shape.

orange chocolate loaf

3 comments

  1. Oh, these look great! Am drooling! I’m so glad you had a chance to take the tins for a spin. Can’t wait to try them out with you. I’m also really glad you and your blog are back – I missed my daily cheer. I hope looking for the cheerful for blog fodder helps, my friend.

    Sent from my iPad🚲

    >

    Liked by 1 person

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